Kiwi fruit acetic acid beverage and preparation process thereof
A technology of beverage preparation and kiwi fruit, which is applied in the functions of food ingredients, food science, application, etc., can solve the problems of no combination of kiwi fruit, and achieve the effect of increasing appetite, eliminating fatigue, and moderate sweetness
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Embodiment 1
[0023] The invention provides a kiwi fruit acetic acid beverage, which is composed of the following raw materials in parts by weight: the beverage is composed of the following raw materials in parts by weight: 100 parts of distilled water, 60 parts of kiwi fruit, 40 parts of hawthorn, 4 parts of glucoamylase, pectinase 2 parts, 3 parts of bifidosaccharide, 1 part of xanthan gum, 10 parts of acetic acid bacteria.
[0024] The present invention also provides a preparation process of kiwifruit acetic acid beverage. The specific steps of the preparation process are as follows: S1: remove the core of hawthorn, add 90 parts of distilled water for beating, add 1 part of pectinase, and place in a constant temperature oscillator in a water bath at 50 Enzymatic extraction at ℃ for 2 hours, extract the hawthorn juice, and store it for later use; S2: Peel and slice the kiwi fruit, put it into the remaining distilled water and pre-boil the kiwi fruit pulp to destroy the enzyme activity in t...
Embodiment 2
[0026] The invention provides a kiwi fruit acetic acid drink, which is composed of the following raw materials in parts by weight: 200 parts of distilled water, 80 parts of kiwi fruit, 60 parts of hawthorn, 6 parts of glucoamylase, pectinase 4 parts, stevioside 5 parts, pectin 3 parts, acetic acid bacteria 15 parts.
[0027] The present invention also provides a preparation process of kiwi fruit acetic acid beverage. The specific steps of the preparation process are as follows: S1: remove the core of hawthorn, add 120 parts of distilled water for beating, add 3 parts of pectinase, and place in a water bath constant temperature oscillator at 60 Enzymatic extraction at ℃ for 3 hours, extract hawthorn juice, and store for later use; S2: Peel and slice the kiwi fruit, put it in the remaining distilled water and pre-boil the kiwi fruit pulp to destroy the enzyme activity in the kiwi fruit; S3: Cool to 45 °C Add the remaining pectinase to decompose the pectin in the kiwi fruit into ...
Embodiment 3
[0029] The invention provides a kiwi fruit acetic acid beverage, which is composed of the following raw materials in parts by weight: 150 parts of distilled water, 70 parts of kiwi fruit, 50 parts of hawthorn, 5 parts of glucoamylase, pectinase 3 parts, 4 parts of aspartame, 2 parts of diol propionate, 13 parts of acetic acid bacteria.
[0030] The present invention also provides a preparation process of kiwifruit acetic acid beverage. The specific steps of the preparation process are as follows: S1: remove the core of hawthorn, add 100 parts of distilled water for beating, add 2 parts of pectinase, and place in a water bath constant temperature oscillator at 55 Enzymatic extraction at ℃ for 2.5 hours, extract the hawthorn juice, and store it for later use; S2: Peel and slice the kiwi fruit, put it into the remaining distilled water and pre-boil the kiwi fruit pulp to destroy the enzyme activity in the kiwi fruit; S3: Cool to 40 °C When adding the remaining pectinase, the pect...
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